KOZHUKATTAI RECIPE – KARTHIGAI DEEPAM RECIPES

Thirukarthigai/Karthigai deepam falls every year on full moon day of Karthigai, tamil month.Karthigai deepam 2015, ie this year it is on 25th(Wednesday) of this month.Generally, kozhukattai is prepared for Ganesh chaturthi.U may wonder why am i posting this kozhukattai recipe for karthigai. In my native  place(Tirunelveli ), people used to make this kozhukattai without salt on karthigai. They make plates and lamps (agal vilakku) using this kozhukattai dough and light it along with the other lamps. The number of plates n lamps should be equal to the number of family members.Usually our people says, it is very auspicious to make this lamp on karthigai deepam for the well-being of family members.My friend’s mom told that they keep this lamp by praying God to bless their family with health, wealth and peace.My mom also used to do this every year.Not only this lamp,mom makes finger shaped kozhukattai with the remaining dough and offer to God along with pori urundai , appam and maavilakku.As it is salt-less,we used to have this kozhukattai adding lots of grated coconut.We call this as “Neer kozhukattai,uppilla kozhukattai etc.My MIL also makes this kozhukattai for avvaiyar viratham/Chevvai pillayar viratham.This kozhukattai recipe is known to all of u.But keeping this dough lamp may be new to some of u.So i wanted to share with u all :)..This year, i am going to make this dough deepam/diya for the well-being of my family. Friends, do make this for ur family too and get the blessings of God .Use ghee for lighting the lamp.After the lamp goes off,eat it as prasadam.

The dough making method i have shared here is not the authentic one. Usually my mom used to make this kozhukattai dough adding plain,cold water to the rice flour and she cooks the kozhukattai in an open pan in boiling water for few minutes.By doing this way,kozhukattai comes out little hard and chewy.Sometimes kozhukattai may dissolve in water if the dough consistency is not correct.So my mom suggested me to follow our usual kozhukattai dough(with video) method. Thanks to my sister’s sil, Mrs.Thangam for telling this recipe with correct water measurement. Kozhukattai came out very well and soft.. Please adjust the water quantity by keeping this as reference.Do not add all the water at once.Keep adding slowly to make a perfect non sticky dough.

kozhukattai Recipe

Kozhukattai recipe for karthigai deepam.

Cuisine: Indian Category: Festival recipes Yields: Serves 3

Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Minutes

INGREDIENTS
1 cup - 200ml

To make kozhukattai dough Rice flour - 1 cup Water - 11/4 to 11/3 cups ( based on rice flour , it varies) Gingely oil - 1 tsp

METHOD

In a wide bowl , take the rice flour. In a vessel , take the required quantity of water and add a tsp of gingely oil. Let the water boil for 2-3 minutes.Add this water to the rice flour by mixing with a ladle. Rice flour gets half cooked by the heat of this water and increases in quantity. After the dough becomes slightly warm , knead it to make a soft , non-sticky dough. Make plates an lamps as per the number of family members.For making plate , take a big lemon sized ball, pat it on a sheet.Seal the cracks if any. For lamp , take a small lemon sized ball.Press it in the center and make a dent to pour ghee/oil. Narrow one edge of the ball and make like a lamp.Hope this picture helps u.. Arrange them in a greased idli plate. Keep the plate after the water starts to roll boil. Steam it for 7-8 minutes.Deepam is ready. Remove the lamps from the plate after it becomes warm , else it may break. Make finger shaped kozhukattai or small balls using the remaining dough,steam it for 6-8 minutes.Remove .. While lighting the lamps,put ghee for this rice flour lamp and light it,Once its turned off,u can have it with grated or chopped coconut pieces.As it is without salt,u should have this rice flour lamp with either grated coconut or grated jaggery.

Note

Do not add all the boiling water to the rice flour at once.Please add little by little by mixing with the ladle simultaneously. By this way , u can find the rice flour getting cooked and make a non-sticky dough. Knead the dough well for few minutes to make a crack free lamps and plates.Grease ur hands with oil whenever necessary.. Do not steam for long time. Keep the idli plate only after the water in the idli pot starts boiling..

Serve this kozhukattai adding lots of grated coconut ..As it is salt-less , u have to eat it this way :)

This is my first attempt in clicking a lamp at night,is it looking good or at least ok ? ;)

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